Heat 1 tbsp reserved oil in a frying pan on medium. Saute onion 4 to 5 mins, until golden.
| Prep 5 mins | Cook 10 mins | Serves 4 |
185 g can tuna in oil, drained, oil reserved
1 red onion, chopped
225 g jar chargrilled vegetable pasta sauce
2 tbsps baby capers, plus extra fried to serve
2 tbsps lemon juice
375 g fettuccine
100 g baby spinach leaves
Dill sprigs, lemon wedges, to serve
1 Heat 1 tbsp reserved oil in a frying pan on medium. Saute onion 4 to 5 mins, until golden.
2 Add tuna, pasta sauce, capers and juice to onions. Cook, stirring 2 to 3 mins, until ingredients are heated through.
3 Cook fettuccine in a large saucepan of boiling water following packet instructions. Drain, reserving a little of the cooking liquid.
4 Spoon tuna mixture and spinach onto the cooked pasta and toss until well combined. 5 Serve pasta with extra fried capers, dill and lemon wedges.
